Italian Lemon Cream Cake Recipe
Ingredients
| Ricotta | 1 1⁄2 Pound | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Sifted all purpose flour | 1⁄4 Cup (4 tbs) | |
| Heavy cream | 1⁄4 Cup (4 tbs), whipped | |
| Graham cracker crumbs | 1⁄4 Cup (4 tbs) | |
| Vanilla | 1⁄2 Teaspoon | |
| Egg whites | 4 | |
| Grated lemon rind | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 981 Calories from Fat 374
% Daily Value*
Total Fat 42 g65.2%
Saturated Fat 25.3 g126.7%
Trans Fat 0 g
Cholesterol 389.9 mg130%
Sodium 713 mg29.7%
Total Carbohydrates 87 g29.1%
Dietary Fiber 0.37 g1.5%
Sugars 70 g
Protein 62 g123.3%
Vitamin A 31.8% Vitamin C 2%
Calcium 53.6% Iron 10.9%
*Based on a 2000 Calorie diet
Directions
Step2-Beat drained ricotta until smooth, gradually add 3/4 cups sugar and egg yolks, beating after each addition.
Step3-Beat in flour, lemon rind and vanilla.
Step4-Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.
Step5-Turn into a 12 inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.
Step6-Bake 8 minutes, lower oven to 325 degrees Faareinhite and bake 70 minutes.
Chef
